For the crème brûlée

• ⅓ cup heavy cream 
• ⅓ cup banana milk, such as Binggrae banana milk 
• 1-½ tbsp brewed Roadtrip Espresso 
• ½ tsp vanilla extract 
• ¼ tsp kosher salt 
• 2 large egg yolks 
• ¼ cup granulated sugar, plus more for topping
• Banana slices

Equipment 

• Two 4-ounce ramekins 
• Instant read thermometer 
• Kitchen torch

1. Preheat the oven to 325°F. In a saucepan, combine cream, banana milk and salt; cook over medium-low heat just until hot and gently simmering. Remove from heat and stir in vanilla extract.

2. In a medium bowl, beat egg yolks and sugar together until light. Gradually stream the warm cream into this mixture, whisking simultaneously. Add in the brewed espresso and stir to combine. Pour the cream into two 4-ounce ramekins, and place the ramekins into a large roasting pan.

3. Fill the pan with boiling water until it is halfway up the sides of the ramekins. Bake for 30-40 minutes or until the centres are just barely set and the instant read thermometer registers 170°F or 77°C.

4. Let cool completely on a rack, before refrigerating for at least 3 hours or up to a couple of days. Before serving, top the ramekins with banana slices and sprinkle sugar over the top. Torch the tops until the sugar is deeply caramelized and browned.